Antimicrobial properties of indigenous Lactobacillus sakei strain

The strain I 154 of Lactobacillus sakei has been isolated from
traditionally fermented sausages in the course of the realization of the
international project (INCO PROJECT No ICA4-CT-2002-10037). This
strain exhibited the ability for bacteriocin production. Antimicrobial
properties of the isolated bacteriocin (sakacine), its sensibility towards
proteolytic enzymes, as well as the effect of increased to high
temperatures on its stability have been examined in this work. Semi
purified bacteriocin (sakacine) has been isolated from bacteriocin -
producing strain Lactobacillus sakei I 154 by the method of saturated
precipitation with up to 70% ammonium mono-sulphate solution. The
activity of isolated sakacine was examined towards Listeria
monocytogenes, Staphylococcus aureus and Escherichia coli
0157:H7. Pepsine, Papaine and Proteinase K were used as proteolytic
enzymes. The influence of increased and high temperatures on the
bacteriocin activity was examined at different temperatures and
exposition periods including autoclaving effects.